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Duqqa being pounded in a mortar to a coarse, dry rubble of nuts and seeds
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🇪🇬 EgyptianGambar: Sheri Wetherell · CC BY 2.0 ↗

Duqqa (Egyptian Nut and Spice Dip)

Hazelnuts, sesame, coriander and cumin toasted separately and pounded to a coarse, dry rubble — never a paste. Bread goes into oil first, then into the duqqa, and the whole thing works because it is crumbly enough to cling. Sold in paper cones in the spice markets of Cairo.

Sumber

Resipi oleh Egyptian street kitchens · 🏺 Tradisional · The cart-and-counter side of Egyptian food — fried, griddled and stacked, sold from dawn to late night on Cairo and Alexandria streets.

Cairo · sold in paper cones — An ownerless traditional condiment, so no cook is credited. The cited article confirms duqqa as an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts — usually hazelnut — and spices, typically used as a dip with bread or fresh vegetables for an hors d'œuvre, sold pre-made in paper cones in the spice markets of Cairo, with the simplest version being crushed mint, salt and pepper and the packaged market variety composed of parched wheat flour mixed with cumin and caraway. The separate-toasting rule, the stop-before-oily rule and the quantities are this book's own.

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Tonton cara membuatnya · 3 video

مريم مجدي Mariam MagdySada Elbalad - صدى البلدcbc Sofra
⏱ 25 min🍽 10 hidangan🔥 120 kcal🇪🇬 Mesir🌶️
VeganVegetarianHalalBebas tenusuBebas gluten

Langkah

  1. Toast the hazelnuts in a dry pan 6 minutes until the skins loosen, then rub them off in a cloth. Cool.

  2. Toast the sesame 3 minutes, the coriander 2 minutes, the cumin and caraway 90 seconds — each on its own, in that order. Cool everything completely.

    💡 Toast each one separately. They are different sizes and burn at different speeds — thrown in together, the cumin is bitter before the hazelnuts have coloured.

  3. Pound the hazelnuts in a mortar to a coarse rubble, then the seeds, then mix in the mint, chilli and salt. Stop while it is still dry and loose.

    💡 Stop before it turns oily. Two pulses too many and the nuts release their oil, the duqqa clumps into a paste and it will slide off the bread instead of sticking.

  4. Serve in a shallow bowl with a saucer of olive oil beside it. Tear the bread, dip in oil, then press into the duqqa.

💡 Petua

  • The simplest market version is only crushed mint, salt and pepper; a packaged one is parched wheat flour with cumin and caraway. There is no single correct duqqa.
  • It keeps a month in a jar but the nuts go stale after that — make the quantity you will finish.

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